Due to the typographical nature of Spain we find a great variance in
the kind of food that people eat. The different regions in Spain
have their own specialties and method of cooking. Diverse climatic
conditions and geography are the main factors that are responsible
for this difference. The overall result is an extremely rich and
diverse Spanish cuisine that has all kinds of foods to tantalize the
taste buds.

Northern Spanish Food

This is the region which borders with the Atlantic and Contrarian
Seas. As a result fish is found in great abundance in the North. The
excessive rainfall also makes the region suitable for a lot of dairy
products, different kinds of cheese and a wide variety of fresh
vegetables. Cod is the most popular fish in the Basque Country. The
most popular cod recipes from the region are bacalao en salsa verde,
bacalao al pil-pil and zurrugutina. Famous regional meat dishes from
the area include perdices ederra, tripotcha, chuletas de cordero a
la Guipuzcoana. The northern area of Galicica is known for its
cold meats like Maside, Lugo, Sarria, Coruna and Lalin. Then you
have the hearty soups and stews that the northern areas are known
for such as the caldo gallego and a tasty fish pie called ampanada.
The north is also known for some amazing sweet dishes but fish by
far is the specialty of this part of Spain.

Eastern Spanish Food

The east coast is credited with having the healthiest diet in Spain.
The region of Catalonia is known for its sausage specialties such as
the butifarra sausage and the llangoniseeta. Mato cheese is another
specialty of the region. The spicy romanesco sauce made out of
red peppers, chilies and tomatoes is also from this region. Amanida
is a local salad, butifarra am mongetes is a sausage dish and cream
catalana is an egg custard from the region. The most famous Spanish
dish known as the Paella also originates from the eastern region of
Valencia. The sweets from the region are the garrapinadas and the
guirlache.

Southern Spanish Food

The southern region of Andalucia is known for its wonderful variety
of cheeses such as the Grazalema. Other traditional Spanish dishes
from the region are the jamon sessano, trevelez and jabugo. Grilled
fish, stews and sherry sauces are a common feature of the southern
cuisine. The region is best known for the tapas that have originated
from here. The most popular items from the region are
cachorrenas- a fish soup, gazpacho-a cold vegetable soup and cadiz a
casserole made from a bull’s tail. Yemas de San leandro and Tocino
de cielo are the sweet dishes that originated from the Arab
influence in the region.

Food from Central Spain

Central Spain is home to the dishes like the el frite fried lamb,
pollo al padre pero and the gazpacho de pastor. The region is also
known for its variety of buns and cakes like the furrinillas. This
region is also the world leader in the production of saffron which
was introduced by the Moors. The pisto machego, liebra a la mancha
and courgettes are other popular dishes from the region.

These are some of the different kinds of dishes found amongst the
various regions of Spain. By no means are these the complete range
of dishes that you will find in each area rather the actual list is
quite extensive to document. Even the little islands of Spain have
made their contributions to forming the unique cuisine of the
Country

Telf . 963 733 508
District - L'L´Eixample
www.restaurantemorgado.comRun by the owner Juan Morgada, specialising in Spanish cuisine with
influences from his native Extremadura in the west of Spain. Such
dishes include –haricot beans with partridge, Cordovan style oxtail,
and knuckle of Iberian Black pork. It is a small intimate restaurant
and booking is essential. Price - €50